Ingredients:
1/4 cup olive oil
2 cups finely chopped onions
2 cups finely chopped red bell peppers
2 tablespoons minced jalapenos
2 tablespoons minced garlic
2 teaspoons turmeric
1 teaspoon mustard powder
1/2 teaspoon saffron threads, soaked in
1 tablespoon water, for 20 minutes
2 cups dry white wine
6 cups shrimp stock or 6 cups chicken stock or 6 cups chicken broth
2 cups diced new potatoes
2 cups diced tomatoes
2 lbs medium shrimp, peeled and deveined
1 teaspoon salt
1/4 cup finely chopped cilantro, plus
2 tablespoons finely chopped cilantro
Directions:
Heat the oil in a large stockpot or dutch oven.
Add the onions, bell peppers, and jalapenos and cook, stirring until the vegetables began to soften, about 5 minutes.
Add the garlic and cook till fragrant, about 30 seconds.
Add the tumeric, mustard, and saffron and stir to combine.
Add the wine and cook another 2 minutes.
Add the shrimp/chicken stock and poptatoes and bring to a boil.
Boil for 5 minutes.
Lower to a simmer and add the tomatoes.
Cook for 20 minutes.
Add the shrimp and simmer until cooked through, about 4 minutes longer.
Season with the salt.
Stir in the cilantro, remove from the heat and serve.
Servings: 8-10
Time preparation: 20 min.
Time total: 50 min.